Look at me, I'm... Sandra Lee?!?!?

...lousy with... yeah, nevermind.

Costco meatballs with Yoshida(tm) Sauce...

Aidell's mini-sausages braised in 7-Up...

Baked Chicken Taquitos

chips & dip...

and a chocolate fountain.

Wandering through Costco with the shopping list felt like an out of body experience. Yoshida sauce? What the heck is Yoshida sauce?

Ah.

Oh.

Um...

Wouldn't be my first choice (or my third or my three-hundredth) for after-party fare, but it's what they wanted. And their guests absolutely loved it.

The taquitos were the first to go, followed quickly by the meatballs. We couldn't keep the bowl of pre-packaged artichoke/spinach dip stocked. Nothing on the buffet table took more than 15 minutes to prepare (except where "prepare" is translated "defrost").

Except the chocolate. In the motel-provided mini-microwave, the process of melting the chocolate was tedious.

In any other context, I would have been mortally embarrassed presenting this spread of junk food. But these are my friends. And this is what they wanted. So I swallow real hard, ignore their strange tastes in food and deliver what they ask.

And quickly duck out of the room before anyone associates my name with the menu...

Technorati Tags: Food | Convenience Food | Junk Food | Sandra Lee

Rediscovering Grapes

Grapes.

As I kid, I adored them. Ate them like candy.

Somewhere along the way they dropped off my radar. Joined a well worn Raggedy Ann doll, a seasoned baseball mitt, a plaid uniform skirt paired with a crisply ironed white oxford blouse, a stack of Laura Ingalls, Beverly Cleary and Judy Blume books and a host of other things I've "outgrown" in my journey from "there" to "here".

Pity.

A year ago I joined a CSA, and the first of many joyous surprises in my weekly delivery was a pound of ueber-fresh red flame grapes. Sweet, yet slightly tart. Transporting me instantly back to the lunch recess behind the elementary school in the aforementioned plaid uniform. Yum.

I've spent the last year enjoying the other fruits and vegetables in my weekly box -- and waiting anxiously for the grapes to return.

They're back.

Excuse me while I go grab a handful and curl up with a well-worn copy of On the Banks of Plum Creek...

Technorati Tags: Eating Locally | Community Supported Agriculture | Nostalgia | Reflections

Fascinating -- though somewhat bland and predictable

You Are Strawberry Ice Cream

A bit shy and sensitive, you are sweet to the core. You often find yourself on the outside looking in. Insightful and pensive, you really understand how the world works. You are most compatible with chocolate chip ice cream.

What Flavor Ice Cream Are You?

Our daily bread...

My paternal grandparents arrived in the United States at the turn of the twentieth century as infants, children whose parents came searching for a better life for their descendents. Sadly, I don't know nearly as much of their stories as I'd like. But I do know that among their most treasured possessions were the recipes they brought over from "the old country." Recipes. Ingredient lists, really, scribbled on scratch paper. Often without any indication of volume or preparation method. In dialect. I suspect "Pasta Fazool" translates Pasta e Fagiole. And despite hours with Google, I have no idea how to translate "Toothlatch" -- a palm-sized, rustic ravioli with a chard/ricotta filling. And the subject of today's post, in honor of Zorra's event in celebration of World Bread Day : my great grandmother's "Figassa" (Focaccia).

As small children we spent several summers visiting family in suburban Chicago and in rural Illinois. In those years we were introduced to summer electrical storms, fireflies, and tornado watches. Cipriani's spaghetti. Savoia's lasagna. And grandmother's fresh baked figassa. There is no more heavenly scent than waking up to the smell of cinnamon raisin figassa, fresh from the oven. Garlic-parmesan with a bowl of soup for lunch. And my favorite, sweet onion & raisin with roast turkey or barbecued chicken for dinner.

In the summer of my seventh year -- the summer before she died -- I spent several days with my grandmother, watching as she measured the ingredients (with her hands -- I'm not sure she owned measuring cups), mixed and kneaded the dough, shaped it and let it rise, topped and baked it. It was the closest I came to learning to cook at her side and while I certainly didn't understand the significance then, I'm eternally grateful for that experience now.

Her recipe includes just five ingredients: flour, yeast, salt, oil and water. No volumes or measures. No further instructions. So I consult my bread bible: Peter Reinhart's The Bread Baker's Apprentice and use his recipe for slowly fermented focaccia. In the interest of getting this posted while it *is* still World Bread Day, I won't post his entire 12-step recipe, which I followed virtually verbatim.

I opted for an herb topping as I had sage leftover from my soup adventure and rosemary from my CSA. The result was a hearty, rustic bread much more reminiscent of a thick pizza crust than the doughy spongy focaccia available in the grocery store deli. While time consuming, it's a fairly simple recipe to follow -- and one I'll likely continue to experiment with. For the holidays, I think I'll try a mixture of caramelized onions, raisins and pine nuts.

Technorati Tags: Recipes | Bread | Reflections | Food Memories | Food Blog Events | World Bread Day 2006

Move over Michelin - Campo di Bocce (Livermore)

When friends invited us to join them for dinner at Campo di Bocce in Livermore we accepted, but without our usual enthusiasm for trying out a 'new' restaurant. I'm typically hyper-critical of Italian restaurants -- they have to be *really* good to get my attention and merit a return visit.

Piatti's done it.
Capellini has done it.
Vivace's done it.
Campo di Bocce's Los Gatos location hasn't even come close, so I wasn't optimistic about their new venture in Livermore.

John plays in a league, so we're at Campo - Los Gatos once a week. We usually make alternate arrangements for dinner. We dine at Campo just often enough to remind ourselves not to. Come on people. It really doesn't get any easier than Italian food. Our chief complaint is over consistency. When the kitchen staff is having a good night what emerges from its confines won't win any awards, but it's edible and not terribly unpleasant. When it's a not-so-good night, all bets are off. So asking for a menu is like flipping a coin -- you're never quite sure what you're going to get. Service is equally spotty -- it can range anywhere from pleasant to surly to non-existent.

We knew that the management planned to hire a "real" chef for the Livermore facility, and a tour during construction mid-summer included a menu preview that had us intrigued. But experience indicated that at least in terms of food, Campo scores much higher at creativity than execution. With that in mind, when our friends suggested Campo Livermore for dinner I was curious but not particularly optimistic.

As I scanned the specials board on the way to our table, I reevaluated:

Special Salad of the Day: Mixed Greens with Hearts of Palm and Seared Scallops in a Vanilla Vinaigrette. Hmmm.

Soup of the Day: Roasted Winter Squash Bisque. Hmmmmm.

Dessert of the Day: White Chocolate Hazelnut Ravioli. Okay, now you've got my undivided attention.

A quick segue... I'm notoriously bad at deciding what I want to order -- I can linger over a menu for a good twenty minutes narrowing down my selections. But the menu at Campo provided no temptation; I was having a cup of the soup with the salad, thankyouverymuch. John ordered one of the pasta dishes. Our dining companions chose spinach canelloni and the grilled salmon in a pesto crust. And an order of calamari for the table.

First pleasant surprise: the service was professional, courteous and efficient. Followed quickly by the second pleasant surprise: the calamari didn't suck. It wasn't the best calamari I've ever had -- I prefer a paper-thin crust -- but it was well seasoned and cooked perfectly, with none of the rubbery texture that's the hallmark of the sister restaurant. The soup arrived in short order and continued the kitchen staff's winning streak -- it was rich and creamy but not heavy, seasoned perfectly, a near-perfect accompaniment to a blustery fall evening.

But the salad -- the salad had my inner Bruno screaming ten! Ten! TEN! The scallops were seared on the outside, rare on the inside. There were six of them -- certainly adequate for an entree salad. Interspersed among equally generous portions of lightly marinated hearts of palm, artichoke hearts, red onions, red bell peppers, over a bed of crisp romaine. Dressed liberally but not sodden with the single best vinaigrette I've ever experienced. Vanilla. Vinegar. And they worked together. Beautifully. Brilliantly. The salad sold me. The salad brought me back for more...

You got it, a return visit. The very next night. To watch the North American Bocce Championships yes, but also to get another taste of Chef Tony Murray's genius. This time we dined on the patio. We started with the artichoke stuffed with Italian Sausage and dressed with aged balsamic vinegar. Seven, in my best Bruno voice (but then I'm not an Italian sausage fan). Again in a departure from the standard set in Los Gatos, the salad of the day is in fact a salad of the DAY -- not just a different fish slapped on top of mixed greens with gorgonzola and Italian dressing. So I didn't get another shot at vanilla goodness. Thursday's salad was grilled swordfish over romaine, surprisingly sweet tomatoes, hearts of palm in a hearty Italian vinaigrette. Not over the top like the scallop salad, but still a solid 9. For dessert we indulged in the white chocolate ravioli: three mounds of hazelnut ganache enrobed in white chocolate and drizzled with raspberry red sauce.

Okay, so it's not exactly a Michelin star, but with two visits in as many days, Campo Livermore joins some amazing bay area establishments on my list of must-try (and often repeat) Italian restaurants. And I haven't ventured far off the salad menu yet. So if you're touring "the East Bay’s very own wine country," and find yourself hungry with some time to kill, go. Check it out.

Campo di Bocce - Two Northern California Locations
565 University Avenue - Los Gatos, CA 95030 - 408.395.7650
175 East Vineyard Avenue - Livermore, CA 94550 - 925.249.9800

Technorati Tags: Restaurants | Italian | Restaurant Reviews

Top THIS, Whole Foods - Roasted Zucchini Soup with Fried Sage

I blame it my kitchen remodel...

In the spring of 2001, we spent 6 weeks without access to the kitchen. Our experience was better than some -- we set up a small kitchenette in one corner or the dining room and had access to the refrigerator, microwave, electric skillet, and a four-quart roaster oven in addition to the outdoor grill. But doing dishes in the bathroom sink was a drag, so we still turned to convenience food quite a bit.

Determined not to subsist on quarter pounders and pizza, it was during the remodel that we discovered Whole Foods' prepared food aisle. Sushi. Couscous salad. And a culinary rainbow of prepared soup options.

Cream of Mushroom.

Corn Chowder.

And my latest indulgent obsession: Tomato Chipotle.

Every time I put a $5.00 pint of soup in my cart, I cringe with guilt and think that I could probably make soup cheaper and healthier at home. The devil on my left shoulder encourages the indulgence: it's probably a lot of effort.

Enter this month's Monthly Mingle hosted by Meeta of What's for Lunch, Honey. October's challenge is to take two ingredients, staples for me this time of year, and get creative in the kitchen with them. The ingredients: zucchini and sage. The selection intrigued me. A little bit of leftover summer. A little bit of incoming autumn. Perfect for days where I find myself driving to work with the heat on and home with the air conditioning running.

I knew immediately I was making soup. I spent a week or so pondering what *kind* of soup. In the end, I drew inspiration from my friend Marianne at The Unemployed Chef, using her Roasted Zucchini Soup with Fried Shallots as the basis for my creation.

I started with three of the last zucchini from our friend Steve's garden, and an onion I had on hand. Chopped them roughly and tossed them in olive oil and a bit of salt.

After an hour at 450 I had some nice caramelization on the outside and the soft texture Marianne recommends on the inside. While the veggies cooled a bit, I fried a few fresh sage leaves in an inch or so of vegetable oil. Which made my kitchen smell heavenly. After pureeing the vegetable medley in the food processor I added the following (measurements approximate - I just eyeballed it):

1/4 cup homemade beef stock ('cause it's what I had on hand)
1/4 cup pinot blanc (again, it was open and available -- I thought it would add a sweet touch to the mix)
between 1/4 and 1/2 cup half-and-half
1 teaspoon dried sage (this I did measure)

Pulsed the above in the food processor a few times, plated the soup and added my gorgeous sage leaf garnish.

The result? Let's just say I won't be spending $5 soup at Whole Foods any time soon. For less than 30 minutes worth of active effort (and I got some dishes and laundry done during the inactive time) and probably less than $5.00 in total ingredient cost, I have one of the best homemade soups I've ever had. I'm already thinking of variations I can add: roasted tomatoes, mushrooms, winter squash, bell peppers.

Consider me converted. Farewell Whole Foods.

Technorati Tags: Recipes | Soup | Food Blog Events | Monthly Mingle

The Ugly Duckling? - A weekend of kitchen therapy

Perhaps it's the cool crisp autumn air. Or the arrival of five luscious pears in this week's CSA box. Or the desire to put a stressful week behind me by getting busy in the kitchen. Or that my recently repaired oven keeps perfect temperature. Probably all of the above, that drove me to send John out to spend the evening with friends while I whipped out the trusty Kitchenaid and surfed my stash of cookbooks and the Internets for recipes.

I found inspiration in this creation from Southern Living Magazine, tweaking it a bit to fit my tastes and my pantry staples.

It was a night for nostalgia. For memories. For honoring some of the people who shaped who I've become.

Fruit-based spice cakes were one of Mo's specialties. Hell, retreating to the kitchen, combining culinary creativity with predictable process to escape his frustrations was quintessentially Mo. Ever kneaded bread dough and felt the tensions of the day melt away? Like father, like daughter.

As I creamed the oil and sugar with the eggs from my brother's farm, memories of weekends at Julie's flooded my mind. Julie was one of many icons of my childhood -- a strong personality with a gentle soul. Widowed and in her mid-seventies, Julie owned several acres in rural Vallejo and devoted her energy to her animals -- dogs, cats, chickens, ducks, and Kappy the goat. Long before local, sustainable and organic were buzzwords of the real food movement, my brother and I followed Julie around the yard helping distribute grain to the chickens and collecting the beautiful soft pastel-colored eggs they offered.

I also remember the first time I held a baby duck, maybe a few days old; the soft down of it's belly feathers and it's beak gently probing my other hand for feed burned in my memory. The reward after a morning of tending to the animals: some of the best "sunny side up" eggs I've ever encountered -- bright orange-yellow yolks and soft fluffy whites with a hunk of whole grain bread and a glass of fresh squeezed orange juice. Real work. Real food. Real friends.

And Julie's Easter Egg Hunts were legendary. Fifteen to twenty dozen eggs boiled, decorated and distributed across several of the pastures. One yard for the toddlers and small children with eggs practically in plain view. A second for the 7-12 set, and a third for the teens. Four BBQ grills fed hungry kids and their parents burgers, hotdogs, chicken and tri-tip. Everyone brought a dish or two to share -- the buffet table burst with salads, veggies and desserts. Some years upwards of 60 kids from all over Northern California hunted eggs at Julie's. When I was a teenager, some of the younger kids were second or third generation egg hunters. 1986 was her 50th hunt.

Julie showed us a simpler life was possible -- and enjoyable -- during the progressive 70's and 80's -- as long as you are willing to work at it. We occasionally drive by "Julie's exit" when we're passing through Vallejo. I haven't had the courage to take the detour by her home. If someone's turned one of my most treasured childhood havens into a business park or a block of condos, I'd just really rather not know it.

I've digressed a bit from my pear cake, yes? Yes. Welcome to my mind. During my digression I've added the flour mixture and folded in the pears and the nuts. I've let go of my concerns about work, about what selling the house we grew up in will bring. My blood pressure's probably dropped twenty points. The tension in my shoulders is nearly gone. Without drugs. Without expensive therapy. By letting go of obligation. Taking a recipe that intrigues me and a handful of kitchen staples, and following a simple time-honored process to turn a dozen or so raw ingredients into something more than the sum of their parts.

Thanks Mo. Thanks Julie. I get it. Stop. Create. Work with purpose. Enjoy. It *is* that simple.

Ginger-Scented Pear Cake
Very ripe pears make this cake ultramoist.

5 ripe Bartlett pears, peeled and diced (about 4 cups)
1 tablespoon sugar
1 teaspoon ground ginger
1/2 teaspoon apple pie spice (Penzeys)
3 large eggs
2 cups sugar
1 1/4 cups vegetable oil
2 cups all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon salt
1 teaspoon baking soda
1 cup pine nuts
2 teaspoons vanilla extract

Mix 1 tablespoon sugar with ginger and apple pie spice.

Toss together pears and sugar-ginger mixture; set aside.

Beat eggs, 2 cups sugar, and oil at medium speed with an electric mixer until blended.

Sift together flour, salt, and baking soda. And add to egg mixture, beating at low speed until blended. Fold in pears, pine nuts, and vanilla extract. Pour batter into a greased and floured 10-inch Bundt pan.

Bake at 350° for 1 hour or until a wooden pick inserted in center of cake comes out clean. Remove from pan. Sprinkle cool cake with confectioners sugar, if desired.

Oh... one more piece of data. My father was a creative baker. While most of the products emerging from his oven tasted phenomenal, some of them looked... odd. Tonight despite a moderate greasing & flouring, my bundt pan chose to be difficult. What can I say? It's not cover art, but it looks like it tastes good. This one's for you, Mo.

Sunday update: Since I'm still trying to behave and an entire deconstructed cake doesn't fit into my weight loss plan, we took the cake with us to our dance group tonight. Got some odd looks to be sure, but everyone who tried it said they loved it. Sweet but not too sweet. Moist but with a pleasant crumb. Nutty in flavor but with a soft texture. And the pine nuts leant an amazing richness to the mix. Lots of empty plates. Okay Mo. Okay Julie. I get it. Success isn't always photogenic.

Technorati Tags: Recipes | Dessert | Cake | Food Memories | Reflections |

Made it through the wilderness...

Somehow I made it through
Didn't know how lost I was
until I found you...

First there was a mid summer frozen-food tribute to urban lyricist Robert Van Winkle. Now it's an evening out on the town, ala the Queen of Pop. Delicious Sarah's 80's themed events call to my inner angst-ridden teenager. Or maybe it's that this event was announced on the eve of my high school reunion, when I've completely time-warped back to the sockless Sperry Topsider, white Ray-Ban era of 1986.

But when Sarah announced the theme for Dine & Dish 7 - Like a Virgin (hey!), I didn't hesitate for a moment. I knew exactly where I was going. A new (to the Bay Area) restaurant: The Counter in Palo Alto.

I was beat, incomplete
I'd been had, I was sad and blue
But you made me feel
Yeah, you made me feel
Shiny and new...

I knew The Counter was coming to the Bay Area. That this is the first of twenty-something sister locations "coming soon" to communities across the country. I'd read several articles in a varied assortment of publications assuring me they produced some of the best burgers in the country. Other bay area bloggers made the pilgrimage in August and September. While I knew Tim's approach wasn't for me, each account moved the restaurant up a notch or two on my "must try" list. When Sarah announced Dine & Dish, my eighteen year old burger-loving self met my thirty-eight year old foodie self and there was no question, it was time for a virginal visit to The Counter.

Gonna give you all my love, boy
My fear is fading fast
Been saving it all for you
cause only love can last...

If you've followed the links, you understand the drill: You walk into the industrial soda fountain (think Chipotle meets Fentons/Swensons and kicks it up a couple of notches) and grab a clipboard with a menu. Choose your burger (beef, turkey, grilled chicken or veggie), the delivery mechanism (bun or bowl of greens) and various toppings from a wide array of options while you wait to be seated. The place was surprisingly crowded for an hour before closing on a Sunday night, so we opted for two seats at... drumroll please... The Counter rather than waiting for a table.

We skipped the shakes (though they looked deliciously authentic) and dove into the heart of the menu. We both opted for "in a bowl", but from there our burgers diverged. I selected a third of a pound with Tilamook cheddar, grilled onions, tomato, avocado and sauteed mushrooms with horseradish mayo -- and was relieved when Frankie didn't flinch when I requested that my hormone and antibiotic-free burger be prepared medium rare. John went for the 2/3 pound burger with an assortment of toppings and the spicy peanut sauce. And we split a basket of sweet-salty sweet potato fries.

As we waited for our dinner I expressed regret that my photography skills don't warrant a more sophisticated camera. Our prime seats at the counter gave us a great view of the action in the kitchen, but I knew my point-and-shoot digital couldn't capture the activity or the precision of the process.

The burgers arrived promptly and we wasted no time digging in. I was pleasantly surprised by the quantity and the freshness of the bed of greens below my burger. No shredded, watered down iceberg here -- this was two generous cups of fresh, crispy-tangy micro-greens. The toppings were generous without being outrageously out of proportion, and the sauce was served on the side so I could regulate its distribution. Curious about the beef with peanut sauce choice, I tasted John's burger. It was odd -- peanut sauce is a chicken thing for me -- but it certainly didn't suck.

While we didn't indulge, I should mention here that The Counter offers a surprisingly extensive wine and micro-brew list for what's effectively a burger joint. And what appeared to be a full bar.

When we finished our dinner, Frankie eagerly offered us a dessert menu. While the concept of a "chocolate burger" (a donut filled with chocolate mousse) fascinated us, we'd budgeted neither the time nor the calories to indulge.

Next time. Because I'm quite sure there will be a next time. Several next times. It's the answer to my occasional need for all-American comfort food, but something "more interesting" than "just a burger". I think Carter of Food Notebook expressed it perfectly: The Counter's focus on doing one thing -- and doing it *really well* -- will be their ticket to success, in the bay area and around the country. If you get the opportunity, by all means, check it out.

The Counter - Two California Locations:
2901 Ocean Park Blvd - Santa Monica, CA 90405 - 310.399.8383
369 California Avenue - Palo Alto, CA 94306 - 650.321.3900

Technorati Tags: Restaurants | Reviews | Burgers | Food Blog Events | Dine & Dish | SF Bay Area

All eight circulate - September's recipe roundup

I've found a long list of recipes bookmarked to try in September:

Noshes & Nibbles:
Brendan's simply seasoned figs.
Onion & Anchovy Tartlets from Haalo of Cook (almost) Anything at Least Once.
A scientific approach to Tzatziki from Cooking for Engineers
Classic Pork Wontons from Vanilla Garlic.

Main Courses:
Elise's Rustic Onion Tart.
Two perfect answers to chilly fall evenings: Manicotti alla Romana and Baked Tortellini Casserole courtesy of La Mia Cucina.
Stephen's answer to the farmers' market bounty: Eggplant & Tomato Pizza.
Sarah's delightfully simple solution for calamari: Stir Fried Squid with Basil & Garlic.
Kevin's latest take on Crab Cakes.
Another harvest time must-try: Avenue Food's Pumpkin with Ground Pork.
Matt shares a Michael Chiarello favorite: Foccacia with Blue Cheese & Honey (and Figs!)
I'm on an Indian food kick lately, and the Accidental Hedonist's take on Butter Chicken fits my kicked-up comfort food needs perfectly.

Salads & Veggies & Sides...oh my:
Lemon-Quinoa Salad from 101 Cookbooks.
Autumn starts soup season, and Julie answers the call with Suzanne Goin's Squash and Fennel Soup. Luisa follows up with Carrot & Pomegranate Soup.
When the baking urge hits, there's Kevin's take on Cheddar Bread.
Joe's Roasted Cauliflower in Lemon-Tahini Sauce.

On the Sweet Side:
Mary's tempting me with several sweets: Key Lime Pecan Bars, Espresso Praline Muffins, Nutella Cookies, Cherry Almond Oatmeal Cake, and Orange Ginger Cookies.
A yummy looking Coconut Bread from Luisa of The Wednesday Chef.
Sarah from SlashFood's positively food-pornographic Strawberry Muffins.
Carrots are a staple in my fall and winter CSA boxes -- Brendan provides a sweet treat with Truly Excellent Carrot Cake while Joe offers a health-conscious Carrot-Ginger Snack Cake.
A gorgeous Lemon Cake highlighted by Barbara of Winos & Foodies.
Luisa's solution to a bad day: a couple of Chocolate Toffee Cookies with a large glass of milk.
A couple of outrageous deserts inspired by Ina Garten: Brownies and Orange Chocolate Chunk Cake, as shared by Smitten Kitchen.

From the various September event roundups:
20-some tarts to serve for breakfast lunch and dinner, inspired by Donna Hay.
Several surprise-containing desserts, courtesy of the September installment of Sugar High Friday.
and virtually everything in Peabody's, Bron's and Ivonne's archives.

Image Credits:
Baked Tortellini Casserole courtesy of Lis at La Mia Cucina.
Ina Garten's Orange Chocolate Chunk Cake courtesy of Deb at Smitten Kitchen.

Technorati Tags: Food | Cooking | Recipes

Making my way back to the (modified) beach...

After six months here, I guess it's not secret that John and I enjoy food. Good food. Dining Out. Eating in. Fresh food. Junk food. Savory, sweet, and downright strange. With our fair share of foodie obsessions.

I haven't spent a lot of time here on diet-related topics like moderation, calorie counting and portion control. Probably largely because I haven't focused on them much in real life. And because food porn's a lot more fun!

I've battled what could loosely be termed as "weight issues" on and off for most of my adult life. I've followed Weight Watchers evolution from the food selections plan through the fat-and-fiber revolution to the "Points" program with various degrees of success. More recently, I've experimented with Fit for Life and Dr. Agatston's South Beach Diet, again with success commensurate with the effort I put forth.

And that pretty much brings us to the present tense.

Why am I turning my attention back to weight loss now? Lots of reasons. It's late September, and summer is fading to fall. Autumn's always been a period of introspection and rebirth for me. Beyond that, my jeans are a little tight and I don't want to invest in a new wardrobe one size up. I've got a couple of events coming soon -- a reunion in a couple of days and my first cruise in a little over a month -- for which I want to look *and* feel good.

So what's the plan? The best of all three programs. I like the flexibility of the Weight Watchers program, but after the initial excitement wears off, counting points and writing *everything* down drives me nuts. I don't think I'd be happy living a hard-core low-carb lifestyle -- but starchy snacks and sweets are one of my weaknesses so a program focused on healthy, whole grain "good carbs" is a natural fit. And while I don't like it's focus on convenience foods, the fit for life program *will* encourage me to get out of the kitchen, off the couch, away from the laptop and moving.

So that's the plan. I don't intend to turn this into a diet blog, although I'll probably post periodic progress reports. You'll still see some healthy recipes and some not-so-healthy, though the balance may shift a bit. We'll still eat out -- sometimes more indulgently than others.

I actually started this adventure at the beginning of the month, though I'm just getting around to posting about it now. I've made small changes, but important choices. I'm less dependent on bread and other starches as a staple side for every meal. I'm eating breakfast. And skipping dessert. Or making it healthier (with whole grains or fruits). Lots of leafy greens. Grilled chicken. Lean beef. a fair amount of fish. And I'm moving more (and consequently posting a bit less). Without any grand fan-fare -- or long-term sacrifice -- I've dropped a little over ten pounds. As the picture to the left attests, I don't even have to give up on my version of food porn. I'm on my way...

Technorati Tags: Healthy Eating | Weight Loss | Diet

Surprise! It's Sugar High... Monday?!?!?!?

Monday?

Monday???

Yes, Monday.

But I can explain...

My oven woes are over. And in retrospect, it wasn't really that bad. Unlike my friend Creampuff, I didn't find myself having to replace the *entire* oven - just the control panel. It only took two weeks. I've got the stovetop, the grill, and in a pinch the microwave -- I can get by without the oven for two weeks.

But a repair appointment on Friday afternoon followed by an every-minute-scheduled weekend meant my sugar high contribution had to wait until Monday. Alanna graciously obliged and allowed me to join in the fun a little late. So like my father before me and my grandmother before him, I came home frustrated with work and pulled out the Kitchenaid and fired up the oven to unwind.

I creamed butter and sugar.

I sifted a mix of pastry flours with seasonings.

I got into a groove and forgot the stresses of the day.

Even if the dessert fails, as my kitchen and living room are overwhelmed with the scents of fall, I can claim without reservation that the evening's been a success.

What? You're wondering what I'm baking?

I started with this recipe for Ginger Spice Cake. Modified the ingredient list a bit to suit my baking style. A cup of whole grain pastry flour to replace the pure-white flour and give my cakes a bit of a nutty taste. Baking powder and milk adjusted up a bit accordingly. Baked in my newest kitchen indulgence -- those adorable mini pumpkin bundt forms from Williams Sonoma.

The surprise?

The pumpkin pastry cream featured here is chilling as I type. I intend to pipe the chilled cream into the bottom of my ginger-pumpkins, for a creative take on a childhood indulgence -- *without* the stabilizers, preservatives, trans-fats.

Stay tuned for photos of the finished product -- and reviews from my coworkers coming tomorrow.

Update - My pumpkin cakes were a hit at the office. My pastry box was empty in a record 8 minutes, I had 9 requests for the recipe, 14 requests for an encore, and 1 request to cater Thanksgiving dinner. The pastry cream delighted my tasting panel -- it turned a slightly dry, nutty spice cake into "a cream-filled taste of autumn".

Curious about other contributions? Check out Alanna's roundup -- there are a whole lot of surprises in the food blog world this week.

Technorati Tags: Food | Dessert | Recipes | Food Blog Events | Sugar High Friday | SHF 23

Far more satisfying than therapy, a relaxing girl's night... in!

A quick no-hassle, no-cook, nosh-as-we go dinner of cheese, fruit, cold cuts and a nice bottle of wine -- just the Wednesday girl's night respite that Tracy and I were looking for to unwind from a couple of L-O-N-G H-A-R-D weeks.

Tracy brought the D'Affinois and a decadent fig spread to serve with it, a rich yummy red from the quirky folks at Bonny Doon, and a bit of bubbly. I contributed my favorite St. Augur Blue, Wensleydale studded with carmelized onions and a wedge of Red Hawk to the cheese plate, some farm-fresh-this-morning grapes and cherry tomatoes, sliced smoked sockeye salmon and imported mortadella, and a couple of wedges of chocolate for dessert.

We unwrapped the cheeses, poured the wine, and spent the next several hours sitting around my coffee table -- talking, laughing, sharing and noshing. We talked about everything and about nothing. Her family and mine. Love, men, commitment, memories & regrets. Business plans, remodeling, antique furniture and the frustrations, aches & pains of the Dilbert cubicle life. Food, wine, local-sustainable-organic, and the spinach 'crisis.'

In the end, we didn't save the world. We don't have the cure for cancer or the recipe for world peace. I'm not even sure we resolved our *own* individual frustrations. But we spent an evening together enjoying good, simple food -- feeding our friendship in the process. Since both of us traditionally relate far better with men than to other women, this alone is pretty significant. We're both equally amazed and fascinated as our bond grows.

As we packed everything back up for the refrigerator, it occurred to me that sometimes the simplest of menus are the most satisfying. 'Specially when you combine them with good conversation with good company.

Technorati Tags: Food | Wine | Cheese | Entertaining at Home | Reflections

SST (Sassy savory tart) seeks FO (functional oven) in time for HHDD

I was ready to go.

I'd found a recipe that intrigued me *and* included mostly ingredients I had on hand.

I'd made the side trip to Williams Sonoma in search of mini tart shells and emerged without having to take out a second mortgage.

And a second stop at the grocery to pick up the two ingredients I didn't have in-house.

I'd sliced the endive, peeled and cubed the pears, crumbled the stilton, melted the butter.

And then I tried preheating the oven. Beep. Beep. Beep. Error message F7. And then the touchpad stopped responding altogether.

A little internet research and a couple of phone calls later, I've got an appointment scheduled with GE's service department for Friday afternoon. In the scheme of things, that's a pretty quick turnaround. But unless I can come up with a Plan B, I'm going to miss the deadline for Hay Hay Donna Day #5: The Savory Tart, hosted by Tami of Running with Tweezers.

Fortunately for our heroine, John's parents love me (or took pity on me, or both) -- and their oven functions fine. So I pack up my puff pastry, my brand-spanking-new tart shells and my now-plenty-cool tart filling and head south on 680.

Two hours later, I'm quite pleased with my trans-bay area effort. The tarts are a delightful combination of savory-sweet and perched atop some honey-cumin vinaigrette coated greens, they make a satisfying early fall lunch. The curry turned the pastry an eye-catching and autumn-appropriate yellow.

And now, without further adieu, the recipe (based loosely on this one I found on epicurious.com):

1 tablespoon unsalted butter
1 tablespoon olive oil
2 heads Belgian endive, cut crosswise into 1-inch slices
1 cup roasted spring onions, chopped
3 cloves roasted garlic, diced
1 teaspoon curry powder
8-10 pears, peeled, cored, coarsely chopped The recipe as published called for three large pears. The pears in my CSA box were itty-bitty -- but quite tasty. I peeled, cored and chopped a full cup.
1 tablespoon balsamic vinegar or red wine vinegar I used 1/2 tablespoon each balsamic vinegar and red wine.
1 17 1/4-ounce package frozen puff pastry sheets, thawed )
1 cup crumbled Stilton cheese (give or take) I used a hunk of leftover blueberry studded stilton.

I followed the published instructions for the filling: Melt butter & olive oil in heavy large skillet over medium-high heat. Add endive, onions, garlic and curry; saute until endive is golden, about 8 minutes. Add pears, vinegar & wine and cook until pears are tender, about 2 minutes. Transfer to bowl and cool.

After transporting the components 50 miles down the freeway, I abandoned the recipe and let creativity take over. I rolled the pastry out on the counter and used my new tart shells like cookie cutters to make perfect shell-shaped puff pastry forms. I pressed the pastry gently into the shell and pricked each a few times with a fork so my pastry didn't puff the filling right out and onto my prepared cookie sheet.

The stuffing to pastry ratio worked out perfectly -- I had exactly enough of the filling to create 6 generous but not super-sized individual tarts.

I had leftover pastry and artfully draped it across the top of my pastry, smacking myself upside the head silently (and virtually) for not grabbing my very Martha-esque leaf shaped cookie cutter as I ran out the door. Golden leaves atop the tarts would have been gorgeous.

Tasted just as good with random pastry shapes though.

Technorati Tags: Food | Recipes | Donna Hay | HHDD #5 |

My Kitchenaid Mixer, or A tribute to Mo...

In the scheme of things, it's rather plain and unassuming.

It's minimalist white, not fruity "mango" or "tangerine" or trendy chrome or copper.

It doesn't have all of the bells and whistles that come standard with its artisan and professional cousins -- just a flat beater, a wire whip, and the dough hook.

Its four-quart bowl is sometimes overwhelmed by double recipes of cookie dough.

But it's an icon from my childhood and will have a home in my kitchen as long as it's trusty motor runs.

It's my contribution to Favourite Kitchen Gadgets -- the Kitchenaid Classic Stand Mixer I inherited from my father's kitchen...

This mixer is a workhorse -- it's seen a lot of activity in Mo's kitchen and mine. After school cookies, Christmas cookies, birthday cakes, fruit-based fall cakes, no-reason-except-we-feel-like-baking cakes. Pasta dough (later rolled by hand, no pasta attachment for Mo or for me). Pastry dough. Artisan bread dough. And the recipe I found in the binder and intend to share today: my grandmother's Parker House Rolls -- a staple at the dinner table in the fall and winter.

Kate's Parker House Rolls

6 cups flour
3 tablespoons shortening
1/3 cup sugar
2 teaspoons salt
1/4 cup water to dissolve 1 cake yeast
2 cups lukewarm water
2 eggs, beaten
melted butter

Cream shortening, sugar and salt together. Add water and dissolved yeast. Mix in flour, two cups at a time. Mix in the beaten egg last. Cover dough and let rise to top of bowl. Shape rolls in floured hands or cut out with floured cutter or knife. Cover with a towel and let rise again. Drizzle melted butter over tops of rolls and bake 10 minutes in a 400 degree oven.

Not particularly healthy, but damn they are good.

Technorati Tags: Favorite Kitchen Gadgets | Memories | Reflections

Swing thru - August recipe roundup

Among the recipes I've flagged as "must try's" in August:

The Unemployed Chef's creative employment of one of summer's most bountiful crops.
Peobody's Great Balls of Goat Cheese and some sinful looking chocolate cookies.
An Olive-Onion Bread from Garrett at Vanilla Garlic -- the picture of which has me salivating.
Kevin's pear creation - an appetizer and a dessert all in one...
Another contribution from Kevin - kicked up macaroni & cheese.
A mouth-watering carne asada from Elise at Simply Recipes.
101-Cookbooks' Champagne Summer Shortcakes.
A fascinating Haloumi/Tomato/Basil salad from Vicious Ange.
A yummy *and* healthy apple spice cake from Nicole at SlashFood -- a great way to break in my new bundt pan.
A couple of salads from Tami: "Lucky 7" salad and Savory Canteloupe Salad.
Ivonne's divine looking Rustic Fruit Tart.
Another pair of yummy looking desserts: Vanilla Bean Lemon Cake and a couple of mango-inspired treats from Dessert First.
Michelle's Green Tea Salmon.
A fruit-filled Peach Blueberry Cake from Alanna.
A decadent Chocolate Mousse Cake courtesy of Chocolate in Context.
As we end what's been a hot bay area summer, Mae's simple-but-stunning blueberry ice cream sounds like the perfect ending to a Saturday evening BBQ.
From Barbara at Winos & Foodies, Donna Hay's Spinach & Ricotta Souffle.

Technorati Tags: Food | Cooking | Recipes

Happy Blog Day!

What is Blog Day? According to the organizers, it's an opportunity to discover excellent new blogs. If I'm any indication, it's working... I spent my lunch break and much of my evening following the links from some of my favorite bloggers to all new (to me) authors on all subjects from partying through my next 40 years to unique product reviews. Thank you, my friends, for sharing!

The "guidelines": Each participant finds five new blogs - preferably blogs that cover subjects different from the reviewing blogger's typical topics. In my case, non-food blogs. Okay, I can do that. Let the authors know you've chosen them. Check. Post a review of each of the five blogs, including links.

So without further adieu, allow me to introduce...

I'm not a parent. But two of my favorite blogs feature the trials and tribulations of raising a family in the 21st century...

The Delicious Sarah inadvertently introduced me to Danny of
Dad Gone Mad, and I've never looked back. If Heathcliff Huxtable met Homer Simpson in some otherworld scientific experiment, the result might be a dad like Danny. Reading about his journey through fatherhood reminds me daily why I'm *not* a parent -- therapy costs more than college. Go. Read his story. Buy a DGM shirt. You know you want one...

For another snarky take on parenthood check out Dooce. What's neat about Heather is she says exactly what she's thinking without apology or explanation. She has a phenomenal way with words, and she's not afraid to use them. She can have me laughing uncontrollably in one paragraph, and bring me to near-tears three sentences later. In my world, that's a gift. A gift I'm grateful she shares.

In the area of expressing opinions, no one's more proficient than Bitter with Baggage. A former teacher turned full-time student, she's got an opinion on everything. And agree or disagree, I respect her willingness to express it -- her posts make me think.

I'm not Jewish. The nursing industry squicks me more than parenthood. The Certifiable Princess and I have virtually nothing in common. But I love the way she writes, so I come back for more. Again, she makes me laugh and she makes me think.

Jessica's words of wisdom challenge me on an entirely different level. Her assertion that it's not about (my) stuff inspires my inner domestic goddess with little ways to add order and efficiency to my life on a daily basis.

So there you have it -- my nominations for five blogs you must check out. Happy Blog Day all!

Technorati Tags: Blog Day 2006

Around the Bay in 7 Days -- A Farmers' Market Tour Wrap-Up

An early morning start, a breezy ferry ride, and a stroll along the ferry plaza in San Francisco on Saturday.

Due to scheduling constraints on both ends, Sunday's sojourn to Walnut Creek was far more structured.

Mondays there aren't any markets, so I settle for an after-work stop at the Windmill Farmstand, a cooperative of local farmers with a delightful open air market less than a mile from home. I love love L-O-V-E living in California...

Tuesday's meeting schedule meant no daytime excersions, so I trekked across another bridge and enjoyed the sunset view from San Mateo's 25th Avenue farmers' market.

Wednesday the market came to me, in the form of my bi-weekly CSA box.

Thursday I headed to the "hometown" market in Danville.

Friday I took a sunny late morning stroll through the Cupertino market at Valco Shopping Center.

Saturday we found ourselves back in San Francisco -- thie time tagging along while Daniel & Tracy stocked the restaurant.

Curious about other markets around the world? Check out the round up for Food Destinations 2 - the Local Market.

Another Saturday morning in San Francisco

Technorati Tags: Food | Fruit & Vegetables | Eating Locally | Farmers' Markets | San Francicso |

I'm lovin' it! (Who needs fries with that?)

“A Big Mac - the communion wafer of consumption.” -John Ralston Saul (1947--)

My contribution to this week's One Local Summer Challenge: the quintessential all-American burger, courtesy of several shopping excursions this week.

Fresh, grass fed local ground beef from Holding Angus Beef in Lafayette on ciabatta bread baked fresh at Metropolis Baking. Topped with tomatoes from Capay Organic and the guacamole I made Monday. With sliced tomatoes and onions drizzled with olive oil.

Speedy. Simple. Satisfying.

Technorati Tags: Food | Eating Locally | One Local Summer

A lifetime learning - Lessons at the local farmer's market

“When they talk about healthy food, they usually mean things that don't taste very good.” -Julia Child (1912-2004)


I've been all around the bay area in the last few days -- who'd have guessed I'd learn about a new vegetable at my local-est farmers' market visit of the week.

As my experiments with eating locally have evolved, I find myself more curious about my food, where it's come fron and how it's prepared -- which provokes me to ask questions of the vendors at the market when I spot something that piques my curiosity. Today a "fuzzy cucumber" caught my attention.

The young lady from Bautista Farms (she couldn't have been more than 14) was proud to tell my that my "cucumber" was in fact a bitter melon -- appropriately named since it's one of the most bitter vegetables cultivated, renowned in eastern cultures for its medicinal value. "It's rich in nutrients and antioxidants" she said like a nutritionist. "Many cultures use it as a dietary treatment from everything from diabetes to malaria".

Fascinating.

"How do you cook it?" I prompted.

"Stir-fry or cut up in salad" she responded, cutting open a sample to show me how to remove the seeds. She went on to warn that she wouldn't advise cooking it with other vegetables -- the bitterness would overwhelm them.

Hmmm... okay.

In the end, I passed on the melon -- but added it to my list for more extensive research.

Danville Certified Farmers' Market
Andronico's Parking Lot, Railroad & Prospect Streets
Thursdays 4-8 PM (through September 14, 2006)
Saturdays 9 AM - 1 PM, year round

Technorati Tags: Food | Fruits & Vegetables | Eating Locally | Farmers' Markets